Gastronomixs

Sashimi dipped in lobster bouillon

This is a very refined, yet simple preparation that the guest actually prepares individually at the table. It is derived from the Chinese hot-pot. There are also Japanese variations, such as suki-yaki and shabu-shabu.

Sashimi dipped in lobster bouillon

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Ingredients

10

 

lobsters

1

l

lobster bouillon

Preparation method

  • Kill the lobsters quickly by forcing a chef's knife into the head.
  • Boil the lobsters for ± 30 seconds in salted water and remove the meat from the tail and claws.
  • Slice the raw lobster meat into tranches.
  • Plate as desired and serve with the hot lobster bouillon.
  • Each guest may dip the tranches briefly in the lobster bouillon.

Serving suggestions

  • As part of a classic hot-pot.
  • As an amuse-bouche or part of a composition with several lobster components.

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